Chard Tart
This tart is a flavour-packed bomb of a recipe and really showcases our gorgeous rainbow chard that’s in abundance nearly all year round. This recipe also works well with s
Spanakopita
Spanakopita is a beloved Greek savory pie made with flaky layers of filo pastry wrapped around a tasty filling of greens, herbs, and Feta cheese. Traditionally made with spinach, t
Sautéed Rainbow Chard
Rainbow chard is a growers and cooks super-veg. It grows pretty much all year around and can survive both light frosts and hot sun, though grows particularly well in the spring and
Broad Beans with Mint & Lemon
Our gorgeous broad beans have featured in the veg boxes throughout May, after their over-winter growing in our polytunnels. We may be biased, but they are delicious! Thanks to He
Rhubarb & Stem Ginger Fool
Rhubarb and ginger are a delicious combination and together with whipped cream and Greek yogurt rhubarb fool offers the perfect balance of sweet, creamy and tart. This is an extrem
Broad Bean & Feta Dip
There’s an abundance of Broad Beans @ The Southside Farm right now. Delicious eaten just as they are but here’s a really tasty and super-simple recipe for a dip or smas
Tomato & Aubergine Baked Pasta
Taken from a recent Ottolenghi recipe, this is a sublime and decadent rich tomato pasta recipe – using a sizeable amount of butter, but feel free to reduce the amount!. It
Indian Brinjal (Aubergine) Chutney
This homemade version is much healthier and less oily than the popular jarred version, but equally as tasty. It also makes good use of our current huge glut of fabulous aubergines.
Tomato & Chilli Chutney
This is a very tasty really easy all in one tomato chutney recipe. If you are heat adverse leave out the chilli altogether, for chilli fiends add as many as you like! I like to u
Simon’s Spiced Courgette Chutney
Ed Officer Simon is our newly crowned Growing Local ‘King of Preserves’! Barely a week goes by without another delicious creation being offered for tasting, and always